Tag Archives: desserts

Strawberry Apple Cobbler (Sponge Pudding) Grain-Free Gluten-Free

 

Strawberry Apple Sponge Cake Cobbler

A couple of years ago one of my subscribers on my Baking with Coconut Flour e-book newsletter took me up on my offer to share a recipe she had converted using my e-book Mastering the Art of Baking with Coconut Flour [affiliate link]. Her name is Toni Imms and she lives in Australia. You can see her recipe and my GAPS legal tweaks here: Apricot Sponge Pudding

Toni said that she believes her recipe was originally from England, and when she did the conversion from wheat to coconut flour, she told me:

“The recipe is a family favourite and they like the coconut flour version just as much as the wheat one.”

I've been wanting to try some different varieties, and since strawberries were on sale, and I had apples in the fridge, this was the combination I decided to try. This also contains dates and pecans [affiliate link]. It is really delicious!! And it fully GAPS legal. It is amazing to me what delicious desserts we can have while on GAPS.

Strawberry Apple Sponge Pudding

Fruit

Topping

  1. Grease an 8″x 8″ casserole dish liberally with butter.
  2. Add the strawberries, apples, dates, pecans, cinnamon and honey [affiliate link] to a medium sized heavy bottomed pot or skillet.
  3. Cook on medium heat until the fruit softens and the apple slices can be cut easily with a fork. This will take about 30 minutes.
  4. Allow to simmer on very low heat to thicken up slightly.
  5. Spoon fruit into the casserole dish.
  6. Preheat oven to 350°F.
  7. Place coconut oil [affiliate link], eggs [affiliate link], honey, vanilla [affiliate link] extract into a mixing bowl.
  8. Use a whisk or hand mixer to thoroughly mix.
  9. Sift coconut flour and baking soda [affiliate link] and whisk into the liquid ingredients.
  10. Add apple cider vinegar and mix quickly.
  11. Spoon batter over fruit., you'll need to do this one spoonful at a time and carefully spread the batter over the top so that it covers all the fruit.
  12. Bake for 25-30 minutes or until toothpick inserted in the middle comes out clean.

Strawberry Apple Sponge Cobbler

Strawberry Apple Cobbler (Sponge Pudding) Grain-Free Gluten-Free
Author: 
 
Ingredients
  • Fruit
  • 1 pound fresh strawberries, hulled and sliced
  • 1 pound Granny Smith apples, peeled, cored, sliced
  • 6 Medjool dates, pitted and sliced into strips
  • ½ cup pecans, chopped coarsely
  • 1 teaspoon cinnamon
  • ¼ cup honey (sweeten to taste)
  • Topping
  • 3 tablespoons coconut oil
  • 3 eggs
  • ⅓ cup honey
  • 2 teaspoon vanilla extract
  • 6 tablespoons coconut flour, packed
  • ½ teaspoon baking soda
  • 2 teaspoons apple cider vinegar
Instructions
  1. Grease an 8"x 8" casserole dish liberally with butter.
  2. Add the strawberries, apples, dates, pecans, cinnamon and honey to a medium sized heavy bottomed pot or skillet.
  3. Cook on medium heat until the fruit softens and the apple slices can be cut easily with a fork. This will take about 30 minutes.
  4. Allow to simmer on very low heat to thicken up slightly.
  5. Spoon fruit into the casserole dish.
  6. Preheat oven to 350°F.
  7. Place coconut oil, eggs, honey, vanilla extract into a mixing bowl.
  8. Use a whisk or hand mixer to thoroughly mix.
  9. Sift coconut flour and baking soda and whisk into the liquid ingredients.
  10. Add apple cider vinegar and mix quickly.
  11. Spoon batter over fruit., you'll need to do this one spoonful at a time and carefully spread the batter over the top so that it covers all the fruit.
  12. Bake for 25-30 minutes or until toothpick inserted in the middle comes out clean.

Are you new to baking with coconut flour? Discover how to use this super food with my bestselling e-book Mastering the Art of Baking with Coconut Flour!

Sandwich Bread Coconut Flour Grain-Free

 

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Spiced Caramel Dip & Topping

Spiced Caramel Sauce (Honey Sweetened, Dairy-Free)

Spiced Caramel Dip & Topping

Yesterday I took the Deep Dish Apple Cranberry Pecan Pie to work for our potluck / Secret Santa / Christmas / holiday party. There was just one little problem. It looked too plain. It was beautiful in its own “real food” way, but I knew the top needed to be dressed up, otherwise I'd be bringing most of the pie home myself.

Deep Dish Apple Cranberry Pecan Pie

I decided that something was going to be pecans [affiliate link] and caramel. Spiced caramel, to be exact.

Deep Dish Apple Cranberry Pecan Pie with Spiced Caramel ToppingSpiced Caraamel Topping

So I went looking on the Internet for some “real food” honey [affiliate link] sweetened caramel. For reference, here are the two I found. My recipe is slightly different than each of these, plus I added in some mulled cider-type spices.

Spiced Caramel Dip & Topping

  1. Mix honey, coconut milk and butter in a small heavy bottomed pan. It really helps to have a thermometer for this recipe so that you know when you should take it off the heat.
  2. Bring to a boil and lower heat to simmer until you reach 245°F to 250°F which is the firm ball stage (candy making verbage). This will take at least 25 minutes.
  3. Remove from heat and allow it to cool before adding the other ingredients. You can speed up the cooling process by placing the bottom of the pan in an ice water bath. Remove as it thickens and stir, then place in the ice water to cool further.
  4. Once the syrup has cooled slightly and has begun to thicken, add the vanilla and spices and mix thoroughly.

Use for dipping apples, making candy, topping ice cream, inside of layers of cake, or on top of pie.

Deep Dish Apple Cranberry Pecan Pie with Spiced Caramel Topping

Spiced Caramel Dip & Topping
Author: 
Recipe type: Dessert
 
Caramel topping with mulled cider spices. Delicious for dipping apples, drizzling on ice cream or on top of my Deep Dish Apple Cranberry Pecan Pie.
Ingredients
  • ½ cup honey
  • ½ cup full fat coconut milk (preferably the cream, harvested from the top layer)
  • 2 tablespoons butter
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon vanilla
Instructions
  1. Mix honey, coconut milk and butter in a small heavy bottomed pan. It really helps to have a thermometer for this recipe so that you know when you should take it off the heat.
  2. Bring to a boil and lower heat to simmer until you reach 245°F to 250°F which is the firm ball stage (candy making verbage). This will take at least 25 minutes.
  3. Remove from heat and allow it to cool before adding the other ingredients. You can speed up the cooling process by placing the bottom of the pan in an ice water bath.
  4. Once the syrup has cooled slightly and has begun to thicken, add the vanilla and spices and mix thoroughly.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Deep Dish Apple Cranberry Pecan Pie

Deep Dish Apple Cranberry Pecan Pie (Grain-Free, Honey Sweetened)

Deep Dish Apple Cranberry Pecan Pie

I was inspired to make this yummy pie after I made the Pear Pecan Pie. I just knew it was going to be a hit and it was perfectly delicious! I must warn you that it is pretty sweet, but the cranberries lend a tart bite and balance out the flavor. [UPDATE: The pie got even sweeter because I decided to top it with 1/2 cup of chopped pecans and this new recipe Spiced Caramel Sauce. If you need to dress up the top of this pie, check out the topping.]

My niece cooked Thanksgiving dinner this year and did a really great job. She made an incredibly delicious mulled apple cider using honey [affiliate link] and spices. It was amazing and tasty! I drank several ounces of it mixed with sparkling water. I really loved how it tasted and decided to spice up this pie in a similar way.

Please be aware that you need to use a 9-1/2″ deep dish pie plate to follow this recipe. If you don't have a deep dish pie plate, it is easy enough to customize the recipe. I'll share in brackets how much to use for a regular pie plate.

Use the same amounts for the crust. Just bear in mind that the regular pie crust will have more of an edge than the deep dish.

Crust

Pie Filling

Crust

  1. Measure almond flour, add to a mixing bowl.
  2. Mix in sea salt and cinnamon.
  3. Add soft butter. Mash almond flour and butter together gently with your fingertips, or a fork until it forms crumbly pieces.
  4. Add in a teaspoon of ice water at a time to moisten pie crust. Your goal is to mix lightly with a fork until you have small and some marble sized clumps of dough.
  5. Press into a pie plate. This pie will not have a large crust around the edges, the crust just comes up to the side.

Pie Filling

  1. Scramble eggs in a mixing bowl (scramble well otherwise you may end up with cooked egg white in your pie filling.
  2. Add honey, vanilla, butter and spices. Mix together and it will form a rich caramel looking sauce.
  3. Add apples, cranberries and pecans into the pie crust.
  4. Pour sauce on top.
  5. Cover crust edges with a pie crust protector, or an aluminum foil lip.
  6. Bake at 350°F until pie filling is set, 35-45 minutes.

 

Deep Dish Apple Cranberry Pecan Pie (Grain-Free, Honey Sweetened)
Author: 
Recipe type: Dessert
Serves: 8
 
Perfect blend of cranberries, apples and pecan make this unique pie both sweet and tart.
Ingredients
  • Crust
  • 1-1/2 cups blanched almond flour, tamped down and measured with a knife flat across the top of the cup measurement
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ¼ cup butter, soft and at room temperature
  • ice water
  • Pie Filling
  • 4 eggs [3 if using regular 9-1/2" pie plate]]
  • 1-1/2 cups honey [1 cup]
  • 1-1/2 teaspoon vanilla [1 teaspoon]
  • ¾ teaspoon sea salt [1/2 teaspoon]
  • 6 tablespoons melted butter [4 tablespoons]
  • ¾ teaspoon cinnamon [1/2 teaspoon]
  • ¾ teaspoon ground allspice [1/2 teaspoon]
  • ¾ teaspoon ground cloves [1/2 teaspoon]
  • 2 apples, peeled, cored and sliced thin [1-1/2 apples if using regular 9-1/2" pie plate]
  • 1 cup cranberries [3/4 cup]
  • 1 cup pecans [3/4 cup]
Instructions
  1. Crust
  2. Measure almond flour, add to a mixing bowl.
  3. Mix in sea salt and cinnamon.
  4. Add soft butter. Mash almond flour and butter together gently with your fingertips, or a fork until it forms crumbly pieces.
  5. Add in a teaspoon of ice water at a time to moisten pie crust. Your goal is to mix lightly with a fork until you have small and some marble sized clumps of dough.
  6. Press into a pie plate. This pie will not have a large crust around the edges, the crust just comes up to the side.
  7. Pie Filling
  8. Scramble eggs in a mixing bowl (scramble well otherwise you may end up with cooked egg white in your pie filling.
  9. Add honey, vanilla, butter and spices. Mix together and it will form a rich caramel looking sauce.
  10. Add apples, cranberries and pecans into the pie crust.
  11. Pour sauce on top.
  12. Cover crust edges with a pie crust protector, or an aluminum foil lip.
  13. Bake at 350°F until pie is set, 35-45 minutes.
Notes
This recipe calls for a deep dish 9½" pie plate. Ingredients in brackets are to accommodate a regular 9½" pie plate.

Deep Dish Apple Cranberry Pecan Pie

Here's a piece with the Spiced Caramel Sauce topping it:

Deep Dish Apple Cranberry Pecan Pie with Spiced Caramel Topping

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chocolate Cupcakes

Coconut Flour Chocolate Cupcakes with Chocolate Faux Sour Cream Frosting

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Chocolate Cupcakes

Matthew loves chocolate so I planned to make chocolate cake for his birthday. We all loved the chocolate cake I made for my 49th birthday and my 50th birthday last year. This recipe is adapted from Elana Amsterdam's Chocolate Cake. I've swapped out several ingredients and used a lot less honey [affiliate link] plus I halved the recipe. For me, Matt and my husband, we really only need six cupcakes. These were yummy! Yes, we can have chocolate on GAPS, in case you're wondering. Read more here: Chocolate on GAPS

The frosting is not super sweet either, but it is sweet enough to balance the cupcakes.

Coconut Flour Chocolate Cupcakes

6 Tablespoons coconut flour [affiliate link], sifted
2 tablespoons cocoa powder [affiliate link]
1/2 teaspoon sea salt [affiliate link]
1/2 teaspoon baking soda [affiliate link]
5 eggs [affiliate link]
1/2 cup butter
1/4 cup honey
1 teaspoon vanilla [affiliate link]

Usually I pack the coconut flour to measure but for this one I sifted first and lightly spooned the flour into the measuring spoon.

Place all ingredients into a bowl. Blend with a hand mixer until thoroughly combined.

Butter a cupcake tin. Dust the tins with a mixture of cocoa powder and coconut flour (I used one tablespoon of each).

Bake at 325°F for 20 minutes.

By the way, this recipe would easily make eight cupcakes. I divided the batter into the six cupcakes but they rose up high and spilled over. That worked out okay, but if you would rather get an extra couple cupcakes just butter and dust two more spots.

Then I needed some kind of frosting. I found this recipe from Wardee Harmon (GNOWFGLINS): Cream Cheese Frosting.

Chocolate Faux Sour Cream Frosting

In order to make this recipe you need to make a batch of my Faux Sour Cream or you could substitute with regular sour cream, or cream cheese. This frosting has a bit of a sour taste due to its probiotic nature. The slight sour taste is more apparent when you try the frosting by itself, but once it's on the cupcake I didn't notice it hardly at all and thought the combination tasted delicious together.

You'll notice the recipe gives you the option to use 2 -4 tablespoons cocoa powder and honey. That's because I thought the frosting tasted perfectly good with only 2 tablespoons of honey and 2 tablespoons of cocoa powder, but I didn't think it would be sweet enough, or chocolate-y enough for my family so I ended up using 4 tablespoons of each. You can use your own judgement – taste the recipe at 2 tablespoons honey and cocoa powder and add up to four of each.

3/4 cup Faux Sour Cream
1/4 cup butter, soft
1/2 teaspoon vanilla
1/4 teaspoon salt
2-4 tablespoons cocoa powder
2-4 tablespoons honey

Place all ingredients into a bowl and blend on high speed until mixed thoroughly. The frosting will be fluffy.

This amount of frosting covered the six cupcakes with a small but in my opinion, perfect amount of frosting. If you are planning to make eight, and you like lots of frosting heaped up on your cupcakes you might want to double the frosting recipe.

 

Chocolate Cupcakes

I hope you get to try these soon! 🙂

This post was included at Fat Tuesday on May 27th, 2014.

Check out the Gut Health Super Bundle from my affiliate partners at Ultimate Bundles. 25 e-products to help you on your gut healing journey.

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I hope you enjoy this recipe and don't forget to try these other recipes made using this delicious Faux Sour Cream.

Beefy Stroganoff

Beefy Stroganoff

Faux Ranch Dressing Dairy-Free

Faux Ranch Dressing

 

If you find any other inventive ways to use this sour cream, please let me know in the comments!!

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Starlene’s Polka Dot Chocolate Cake

Chocolate Polka Dot Cake

Back when I first started on GAPS, chocolate was not legal. I decided to cheat in June 2010 to make a cake for my husband for Father's Day and modified this recipe from Elana's Pantry's The Gluten-Free Almond Flour Cookbook. the cake was amazing and delicious, and Elana's is one of my favorite cookbooks! Because it was not legal to have chocolate at that time, I asked Shirley from Gluten Free Easily if she would host my cake recipe and it has been there ever since. Shirley recently started a new site called All Gluten Free Desserts… All the Time and asked if she could include this recipe there. I thought that would be pretty cool. Shirley asked me if I would like to “bring my recipe” home since it's been a couple years, and since GAPS now allows chocolate and baking soda [affiliate link] when baking, I thought that was a great idea too. Thanks, Shirley!

Polka Dot Chocolate Cake with Chocolate Almond Butter [affiliate link] Frosting

Chocolate Cake:

Preheat oven to 350°F. Gently whisk cocoa into the almond flour, then add the salt and baking soda, whisking again. In a different bowl, mix the wet ingredients together: honey, eggs and vanilla extract. Pour the wet into the dry and stir just until fully mixed. Butter an 8-inch cake pan (the kind with the little piece that goes around to help release the cake works best) and flour lightly with almond flour. Don’t forget to flour with almond flour as this cake will stick. Bake for 20-25 minutes. The texture of the cake will be brownie-like.

Frosting:

  • 1/2 cup raw almond butter, at room temperature
  • 2 Tablespoons softened butter
  • 2 Tablespoons and 1 teaspoon honey
  • 1/4 cup cocoa powder
  • pinch salt
  • sliced almonds [affiliate link] as garnish, optional

Mix the frosting ingredients together. Frost the cake when it has cooled for about fifteen minutes. Frosting it while warm helps the frosting spread easily. The frosting is just enough for a one-layer cake.

Serves eight. This cake is very rich and decadent. Also tastes great frozen for twelve hours.

Chocolate Polka Dot Cake

Starlene's Polka Dot Chocolate Cake
Author: 
Recipe type: Chocolate, Dessert
Serves: 8 svgs
 
Great GAPS cake for special occasions.
Ingredients
  • Chocolate Cake:
  • 2 cups and 1 Tablespoon blanched almond flour
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup honey
  • 2 whole eggs
  • 1 Tablespoon vanilla extract
  • Frosting:
  • ½ cup raw almond butter, at room temperature
  • 2 Tablespoons softened butter
  • 2 Tablespoons and 1 teaspoon honey
  • ¼ cup cocoa powder
  • pinch salt
  • sliced almonds as garnish, optional
Instructions
  1. Cake:
  2. Preheat oven to 350°F.
  3. Gently whisk cocoa into the almond flour, then add the salt and baking soda, whisking again. In a different bowl, mix the wet ingredients together: honey, eggs and vanilla extract.
  4. Pour the wet into the dry and stir just until fully mixed.
  5. Butter an 8-inch cake pan (the kind with the little piece that goes around to help release the cake works best) and flour lightly with almond flour.
  6. Don’t forget to flour with almond flour as this cake will stick.
  7. Bake for 20-25 minutes.
  8. Frosting:
  9. Mix the frosting ingredients together.
  10. Frost the cake when it has cooled for about fifteen minutes.

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.